Zucchini Pie
Photo by Christopher Baker
Hands-On Time 15 minutes
Total Time 80 minute
3 cups grated zucchini
1 small onion, chopped
1 cup all-purpose flour
1 cup grated provolone cheese
3 eggs, beaten
1/4 cup vegetable oil
4 tablespoons grated Parmesan
2 teaspoons chopped fresh basil
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 350°F. Combine all the ingredients in a large bowl, reserving 1 tablespoon of the Parmesan.
  2. Spoon the zucchini mixture into a 10-inch round glass pie plate or metal pie pan that has been coated with vegetable cooking spray.
  3. Bake for 45 to 50 minutes or until golden brown. Sprinkle with the reserved Parmesan. Cool 10 to 15 minutes before slicing.

Nutritional Information

  • Per Serving
  • Calories 289
  • Calcium 255 mg
  • Carbohydrate 20 g
  • Cholesterol 122 mg
  • Fat 18 g
  • Fiber 1 g
  • Iron 2 mg
  • Protein 12 mg
  • Sat Fat 6 g
  • Sodium 723 mg
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